I’m failing to think of a clever title

Does it seem like I’m keeping most of the recipes I try to y’all? Does to me… Might be because most of the new ones I find are through TheKitchn.com – who knows where they get them, but presumably someone has tried it out before the post goes up (and the bad ones don’t get posted). I think they’ve got enough writers that all the published recipes get tested before hand – unlike cookbooks and magazines who are under a deadline… So at least one layer of filtering before I ever try the recipe.

I’m hoping it’s also that I’m developing a sense of what usually works together and don’t add the ones that won’t to the queue of things to try – it’s nice when your own actions/abilities are a factor in the outcome 🙂

So what’s the recipe I’m keeping this time?

Sweet potato, caramelized onions, sausage, and eggs hash. While that definitely sound like a breakfast type of food to me, Adam and I happily used the leftovers for lunches that week. Because when there’s only two people in the house and you make an 8 serving recipe, there’s gonna be leftovers. This is basically a meal-in-a-bowl (definitely not a one-pot recipe) that really does work for breakfast, brunch, lunch and dinner. Probably gonna be most impressive at brunch though – the partial cook ahead of the sweet potatoes, onions, and sausage can let you make a very pretty presentation with the eggs (and a cast-iron skillet if you got one).

For those of you who don’t eat pork, I see no reason this wouldn’t work with chicken, turkey, or other non-pork sausage. Vegetarians, I haven’t cooked with non-meat sausage enough to have a feel if it would work or not. Give it a try and let me know, would you? I’d like to know and think you might get to it before I can get back to this recipe. Thanks! 🙂

Sweet potato, onion, sausage, and egg hash

Original from TheKitchn
Makes 8 servings
Recipes left to try (& copy…): 19; Breakfasts: 1 recipe left

  • 2 lb onions (2 should do)
  • 1 tbsp butter
  • table salt
  • 1 lb your favorite sausage (chorizo is rather good too), sliced
  • 3 lb sweet potatoes (about 3)
  • 8 large garlic cloves
  • 1/4 cup fresh rosemary leaves or 2 tbsp dried rosemary
  • 3 tbsp olive oil
  • Kosher salt and fresh ground black pepper

To serve:

  • large eggs
  • Parmesan cheese
  1. Preheat the oven to 450°F. Line a baking sheet with foil, parchment paper, or a Silpat.
  2. Peel the onions, slice in half lengthwise, cut into thin moons, then cut the moons in half. In a skillet over medium-high heat, melt the butter until it foams. When it starts foaming, add the onions and sprinkle with salt. Do not worry about cramming, everything will cook down. Cook over medium-low heat, stirring occasionally, until onions are a very dark brown. If the onions appear to start burning, lower the heat. They will probably cook for 30-45 minutes before turning the very dark brown.
  3. Meanwhile, in a separate skillet, cook the sausage over medium-high heat, chopping it into smaller pieces with a spatula. Cook until browned and beginning to crisp, about 10 minutes. Drain off excess fat.
  4. While the onions and sausage cook, chop the unpeeled sweet potatoes into about 1/2 inch to a side cubes. Finely mince the garlic and fresh rosemary, if using. In a large bowl, toss together the potatoes, garlic and rosemary (fresh or dried) with the olive oil, kosher salt, and black pepper.
  5. When the onions and sausage finish cooking, toss them in the sweet potato mix as well. Spread the mix out evenly on the prepared baking sheet. Roast in the 450°F oven until the potatoes are soft and browned, about 30-45 minutes.
  6. You can at this point, refrigerate the hash for up to 5 days and finish off (detailed below) the day of serving – Adam and I continued straight through and it worked fine. But! I think this would be an awesome way to prep during the weekend for guests during the week.
  7. Heat the oven to 425°F. Spread a relatively thin layer of the cooked hash in a baking dish, cast iron skillet, or individual ramkins. Make small wells in the potatoes and crack eggs into those wells. Sprinkle everything with salt and pepper, to taste. Bake for 15-20 minutes until potatoes are hot and eggs are cooked through. If you like your eggs runnier, cook for less time – the sweet potatoes and everything are already cooked and safe to eat. Serve with Parmesan cheese on top, if you like.

All the eggs -> best French toast I’ve ever had

So let me start this off by saying that this recipe is absolutely not healthy. Especially not with the modifications we made as we went along. But so very tasty.

See a couple friends of ours had a baby. We may have mentioned this before 🙂 But we all still want to play boardgames, Shadowrun, and the other various geeky things we do together. We just… need to work around the baby’s feeding and sleeping schedule. Which will work better if Adam or I cook dinner in their kitchen whilst the baby’s sleep routine goes on. This was the first week we tried this out so, 1) breakfast for dinner, hurray! and 2) most of the prep-work the night before. Basically, just needed to slide the baking dish in the oven when we got there and off we were going. Plus, Adam and I have this bag of bread cubes in the freezer, made up of the left over heels and things of bread loaves. This is totally the type of thing we’re supposed to use them for.

This recipe completely fit all the things we wanted of it – no prep work at gaming, stuck it in the oven and didn’t need to do anything more than pull it out later, served a small crowd and was tasty.

10/10, would cook again. 🙂

I mean, it turned into dessert for dinner, but I cannot fault the protein content for that – not with an even dozen eggs in the recipe. I blame sweet things, specifically the leftover cream cheese frosting from the earlier cinnamon rolls. Seriously, the frosting portion of that recipe made about twice as much as I could pour over the rolls.

Baked Chai French Toast

Original from TheKitchn.com
Makes 12 big servings
Recipes left to try (& copy…): 21; Breakfasts: 2 recipes left

Chai Spice Mixture

  • 1 1/2 tbsp (4 1/2 tsp) ground cinnamon
  • 1 tbsp ground cardamom
  • 1 tbsp ground allspice
  • 1 1/2 ground ginger
  • 1/4 – 1/2 tsp ground cloves
  1. In a small bowl, whisk together all the spice mixture ingredients; set aside.

French Toast

  • 12 large eggs
  • 4 1/2 cups whole or 2% milk
  • 1 – 1 1/2 cups sugar
  • 1 1/2 tbsp vanilla extract
  • 4 tbsp Chai Spice Mixture
  • 1-2 tbsp butter (for greasing a 13×9 inch pan)
  • 9-10 cups (or just a really big bowl…) of cubed day-old (or more…) bread (challah if you’ve got it)

Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup cinnamon-sugar mixture
    • OR 1/2 cup brown sugar + 1 1/2 tsp Chai Spice Mixture
  • pinch salt
  • 6 tbsp unsalted butter cold and chopped into small pieces

Frosting

  • 4 oz cream cheese, soft
  • 1/2 cup milk or cream
  • 1/2 tsp vanilla extract
  • 1 cup powdered sugar
  1. Whisk together the eggs, milk, sugar, vanilla, and 4 tbsp of Chai Spice mix.
  2. Grease a 13×9″ casserole dish with the butter; layer the cubed bread in the dish and gently press down. Briefly re-whisk the liquid ingredients then pour over the bread in the pan (try to cover all the exposed bread). Cover (preferably with the pan’s lid, but plastic wrap otherwise) and refrigerated for a minimum of 30 minutes, up to overnight.
  3. Heat the oven to 350°F. Make the topping by combining the flour, sugar-spice mixture, salt, and butter; combine until crumbly.
  4. Uncover the pan and gently press the bread down, such that some liquid begins seeping up. Spread the topping mixture evenly over the bread. Bake until the top is golden and crumbly, about 45 minutes.
  5. While the French Toast is baking, make the frosting – beat the cream cheese, milk, vanilla and sugar together. Add more powdered sugar as necessary to get the consistency you like.
  6. Once baked, allow the French Toast to cool for a few minutes. Then slice, pour as much frosting as you like over the top, and serve.

In which the difference between Adam & my palette is made apparent

This is one of those dishes that will not be sticking around, not because it’s not good – in fact Adam says he rather likes this one, but because it doesn’t work for both of us. Turns out there isn’t enough textural differences within this bake for me to think I’m actually eating something. Also needed the hot sauce that was a) said to be optional (no… not really) and b) I forgot to add before baking. Adam definitely liked these ramkin sized bakes more after topping off with Sriracha. Probably would have also helped to trust the cooking length directions. What can I say, the egg didn’t looked cooked through until twice as long as called for. At which point, there were some hard-boiled like eggs on top.

Part of what made me feel this one took a while were the chickpeas. The original recipe calls for basically a can of (already prepared) chickpeas. But since Adam makes hummus, we don’t buy canned chickpeas. Yeah, he insists on buying dried chickpeas and soaking them the night before making hummus. All the hummus. mmmm, hummus. Any rate, there’s been another recipe calling for chickpeas so I’d prepared a batch for that recipe. … I don’t really work with chickpeas much and misjudged how much dried chickpeas I’d need. And thus ended up with 8 cups of cooked chickpeas. Yes, this is even more than Adam would use in one hummus making go. So! mentally I was adding in that time to the prep-time for this recipe. Or at least a portion of it. And that was not a terribly pleasant experience so I may have remembered more time than it actually took. ::shrug::  Any rate, be smart and use canned chickpeas if you make this one.

The other part of why this felt long was the first portion on the stove, followed by baking. It’s a thing from learning originally on stir-fry, I think. Mentally my brain goes ‘if I’m sautĂ©ing stuff on the stove, why aren’t I dumping everything else in (eventually) and finishing on the stove?’ Not a mental thing with baking… makes perfect sense to me to mix everything together and then put it in the oven. Must be categorizing the mixing parts as ‘prep work’…

End result, would I recommend this one to y’all? Only with certain caveats:
1) if you cannot smell (for any reason – a cold or allergies will do it), move along, this is not the recipe you are looking for
2) if you don’t like hot sauce, again not the recipe for you. the extra kick is needed to make the rest interesting (to us any rate)

Sausage, Chickpeas, Kale and Egg bake – Single Servings

Original from TheKitchn.com
Makes 8 seven ounce ramkin size servings
Recipes left to try (& copy…): 23; Dinners: 4 recipes left

  • 1 onion (variety to your taste), medium chop
  • 2 tbsp olive or other neutral oil
  • salt
  • 1/2 lb sausage (chicken was our choice), sliced
  • 1 bunch of kale (variety to your choice), stripped of the stalk and cut into bite-sized pieces
  • 3 cups -OR- 2 cans cooked chickpeas
  • Hot sauce (variety to your choice)
  • 8 eggs
  • 8 seven ounce ramkins
  1. Preheat the oven to 375°F.
  2. In a medium frying pan, sauté the onion with a pinch of salt in the oil. Cook until the onion softens and begins to turn translucent. Add the sausage, break up into crumbles, and continue cooking until the sausage browns.
  3. Add the kale to the frying pan. If the kale is a bit wet from washing, continue on; if not, add a splash of water to the pan to steam the kale. Cook until kale is wilted. Add the chickpeas and stir gently to distribute but not mash them.Taste for salt.
  4. Distribute the mixture between the ramkins and top with some hot sauce. Make a well in the mixture, crack an egg into a small bowl, then slide the egg into the well. Sprinkle with salt, preferably finishing salt and set on a baking sheet (for ease of getting all the ramkins in and out of the oven). Repeat with remaining ramkins. Slide sheet into the oven and bake for 7 minutes, or until the whites are set but the yolk still looks runny. Enjoy.

Note: you can use a toaster oven instead of a full-sized oven if you like.

Fastest post ever

So this is going to be the fastest post I’ve ever written because a) we have a guest staying with us and I’d like to hang out and b) Adam and I are moving on Monday. No, the apartment is not completely packed yet. The books are though – 17 boxes, 3 cubic feet each. We’ve got lots of books.

Any rate. Pumpkin pie oatmeal. In a slow cooker! I can definitely see using this one more in the fall, but it was good now too: used up a can of pumpkin pureé so we did not have to move it 🙂

The original recipe had a few issues, from my point of view:
1) the original oats to water ratio would have resulted in an insanely thin oatmeal. I mean I know Adam and I like rather thick oatmeal but still! Insanity
2) Needs more texture. We started tossing in diced apples and various nuts in the morning. Make it much better.

Pumpkin Pie Oatmeal

Original from AroundMyFamilyTable
Makes Lots
Recipes left to try (& copy…): 31; Breakfast: 3 recipes left

  • 3 cups steel cut oats
  • 7 cups water (this is what we made – needs cutting though – we’ll try 5.5-6 next time)
  • 1 can (~15oz) pumpkin puree
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 3/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2-3/4 cup brown sugar
  • Toppings of choice: diced apples, chopped nuts suggested
  1. Combine all ingredients other than toppings in a large slow cooker (6 cups-ish). Cook on low overnight.
  2. Season to taste and mix-in toppings of choice.

Those are no muffins

Apparently rhubarb season is really short in our area – tried finding some at Wegmans for two weeks and nada. Was randomly at Eastern Market last Saturday and the first place asked at said that the season had just passed. But the second place had some out (hurrah visual recognition!) – aaand only took cash. I don’t really carry cash any more but I had a little bit and at $6/lb, only needing a stalk, two bucks covered it. So, very lucky there.

This one was the second strawberry-type muffin I’ve been saving for the summer and I am very glad to a) eat them and b) finally get them out of my binder! I don’t make breakfast stuff too often and am glad I made the time for these.

All that said, these Strawberry Rhubarb muffins (with cinnamon streusel topping) are NOT muffins.

They’re cupcakes.

Seriously, they’re sweet enough to taste like one and I really don’t care if you don’t make cupcakes with fruit or require frosting on top of your cupcakes – these are sweet enough to fit my category description.

Doesn’t keep me from eat one at breakfast though 🙂

Strawberry-Rhubarb Muffins CUPCAKES with cinnamon streusel

12 cupcakes
Original from Cup of Sugar, Pinch of Salt
Recipe Count – 7 left
Section Count – Black Binder:  4 more left, Subsection – Breakfast: 0 (all done!)

Filling:

  • 1 cup strawberries, stemmed & quartered (quartered, then measured)
  • 1 stalk rhubarb, peeled if needed & diced
  • 2 tbsp butter
  • 1/2 cup sugar
  • pinch of salt
  • 1 tbsp cornstarch mixed with 2 tbsp water

Muffins

  • 1.5 cups unbleached white flour (if you’ve got your local Glut equivalent, otherwise all-purpose flour is just fine)
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup butter, melted and cooled slightly (if it re-solidifies, the microwave on LOW power works well)
  • 1 egg, lightly beaten
  • 2/3 cup milk

Topping

  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/4 cup cubed butter
  • 2 tsp ground cinnamon
  1. Filling (Can be made up to 2 days in advance and refrigerated): In a medium-sized pan over medium heat, melt the butter, then add the strawberries, diced rhubarb, and sugar. Sauté until tender, about 3-5 minutes. Add the cornstarch slurry and allow to boil. Once mixture has thickened, remove from the heat and set aside to cool.
  2. Preheat oven to 400ÂşF. Grease muffin cups or line.
  3. Mix together the topping sugar, flour, butter, and cinnamon with a fork until it looks like coarse sand. Set aside.
  4. Combine the muffin flour, sugar, salt and baking powder in a large bowl. In a separate smaller bowl, combine the melted butter, milk, and egg; mix into the flour mixture.
  5. Fill muffin cups to about 1/3 full then create a small indentation in the middle. Fill with about tbsp of strawberry-rhubarb mixture. Fill remainder of muffin cup with batter (right to the top) and sprinkle with topping.
  6. Bake until golden brown & a toothpick inserted in the center comes out clean, about 20-25 minutes.

Strawberry-Rhubarb Muffin

Muffins!

In planning for this week’s food, I checked in my ‘pantry staples’ section and thought maybe I’d try caramelizing a batch of onions in  a slow cooker – store some in the fridge for use this week, the rest in the freezer for slow use over several months. But when Adam’s reaction is ‘… no. nope. no, absolutely not’, well, since he’s the one more likely to use caramelized onions, I’m willing to ditch the recipe. So that’s why the recipe count below is one less than the eagle eyed among you would be expecting.

Back to the drawing board and/or thinking cap I went – wait a minute, it’s berry season around here. There’s strawberries. As you may guess, I like strawberries (and blackberries and raspberries…). And we have this big bag of sliced almonds from our local food co-op / bulk food store. Which makes it the perfect time to try out Muffins

strawberry-almond muffins!

Hurray a switch-up in my mornings!

Strawberry-Almond Muffins

Original from HeatherHomeMode
Makes 14 muffins

Recipe Count – 12 left
Section Count – Black Binder: 6 more left, Subsection – Breakfast: 1 more

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat pastry flour (did I mention the food co-op/bulk food store we go to? Substitute whole wheat or bread flour here at your discretion – the taste/texture will differ a bit, but it’ll work)
  • 1 tbsp baking powder (yep, 1 tbsp – these make fairly fluffy muffins)
  • 1/4 tsp salt
  • 1/2 cup butter, softened (let the butter sit out on the counter for about 10 minutes)
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 1/2 tsp almond extract
  • 2 cups roughly chopped and loosely pack strawberries
  • 3/4 cup sliced almonds
  1. Preheat the oven to 375°F and line or spray with cooking spray a muffin tin.
  2. In a small bowl, whisk together both flours, the baking powder, and salt; set aside.
  3. Cream the butter and sugar in the bowl of a stand mixer (or by hand – but it’s much easier in a stand mixer). Add the eggs one at a time; beat after each addition until fluffy. Mix in the milk and almond extract.
  4. Add the flour mixture and stir until just blended – the dough will look wet and almost cake-batter like. Fold in the strawberries and almonds.
  5. Fill the muffin cups to the top. Bake for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Finish2 Finish1